Best 3 Cookies Caliente With Salty Sweet Lime Drizzle Recipes

COOKIES CALIENTE WITH SALTY-SWEET LIME DRIZZLE

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• In a large mixing bowl mix cream cheese, butter and sugar. Blend well. Add 2 teaspoons lime zest, 1-2 tablespoons lime juice, egg and diced jalepenos if using. Blend again. In a separate bowl mix together flour, baking powder, soda, salt and cayenne pepper. Add it to the wet ingredients and mix to make a stiff dough.
• Mix 1 cup sanding sugar and 1 tsp kosher salt in a small shallow bowl or plate. Scoop dough with a small scoop or teaspoon to make 3/4 to 1 inch balls rolling in sanding sugar and putting on pans two inches apart. Dip a flat bottom glass into sanding sugar and slightly press down on each cookie to make about 1 1/2 inches across.
• Bake 8-10 minutes until cookies are set and firm. Cool cookies for 2 minutes and then finish cooling completely on wire racks.
• *Pour jelly into a blender and blend well. Then put jelly through a strainer. Put into a heavy duty ziplock bag and cut off a small corner. Zigzag a few lines back and forth across cookies.
• Make glaze using 2 cups powdered sugar, 1-2 tsp lime zest and enough lime juice to incorporate to make a thick pourable glaze. It should NOT be runny. Put lime glaze into a sturdy zip lock bag and cut off small corner and zigzag between and over the jelly lines. Sprinkle a few grains of Kosher salt on top of each cookie. (Another way to finish the cookies is shown in the photo of the green cookie above.)
• Makes about 5-6 dozen cookies.
• *Note: If desired you can use both the green and red jelly for more color and 'heat' and to make them look 'Christmasy.'For the World Food Championships I rolled them in lime sanding sugar & salt and used only the milder bright green jalepeno pepper jelly and then the lime glaze. Perfect for not only Christmas but other holidays like Cinco de Mayo, or by the pool or at the beach or anytime for that matter.

LIME-GLAZED COOKIES

Steps:

• With an electric mixer, cream butter and sugars until light, scraping down sides of bowl as needed. Add lime zest, lime juice, and salt; beat until combined. Add flour; beat until dough is just combined.
• Place dough on a 16-by-12-inch piece of parchment or wax paper. Using your hands, shape into an 8-inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide). Fold paper over log; flatten sides against work surface. Refrigerate dough until firm, at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough crosswise 1/4 inch thick; place on sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool; glaze.
• To make Lime Glaze: In a small bowl, whisk together all ingredients until spreadable. Using back of a small spoon, spread about 1/2 teaspoon glaze on each cooled cookie.

CHOCOLATE CALIENTE COOKIES

Steps:

• MICROWAVE 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.
• COMBINE flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours.
• PREHEAT oven to 350°F. Line baking sheets with foil.
• SHAPE dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets.
• BAKE for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies.
• TIP:
• For a richer chocolate flavor, substitute three 4-ounce bars of NESTLE® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark or 62% Cacao Bittersweet Baking Chocolate, broken into pieces, for the semi-sweet chocolate chunks.